Dessert

Makroud

Name: Makroud
Total time: 60 min
Yield: Serves 6 (20 pieces)
Ingredients: 300 g Couscous semolina; 100 ml + for frying Olive oil; 300 g Dates; 1/2 tsp Cinnamon; 1 tbsp Eau de fleur d'oranger; 200 g Honey

Preparation time: 1 h
Servings: Serves 6 (20 pieces)

Ingredients

Serves 6 (20 pieces)

Couscous semolina — to buy300 g
Olive oil — to buy100 ml + for frying
Dates — to buy300 g
Cinnamon — to buy1/2 tsp
Eau de fleur d'oranger — to buy1 tbsp
Honey — to buy200 g

Preparation

Rub the fine semolina and oil with a pinch of salt between your fingers until sandy, then gradually add warm water to form a soft dough. Let rest 30 minutes under a cloth.
Pit the dates and blend them with a little cinnamon and orange blossom water until smooth.
Roll the semolina dough into a log, hollow the centre and fill with date paste, then close by pinching the edges well so the filling doesn't escape while cooking.
Cut into diamonds with a knife, lightly scoring the top for the traditional pattern.
Fry the makrouds 2-3 minutes per side in hot oil until golden, then dip them straight into warm honey so they soak it up well.